Clarification of Answer by
crabcakes-ga
on
14 May 2004 18:43 PDT
Hello again swinnie,
Whew, this recipe search and answer became ever so complicated! Thank
you so much for being patient, first with my blunder of asking you for
a clarification in the answer box, and then with my delay in
answering!
It sounds as if you enjoyed your trip to Spain! I have visited Spain
many times, and indeed once lived there for three years. I could
easily stay there, never again to return to the US. I never did try or
hear of Huevos Gran Duque however!
The link livioflores-ga kindly provided is indeed the only link I
found with a recipe for Huevos Gran Duque. However, the site does not
include a particular sauce recipe, named as Gran Duque sauce, and it
is not to be found on this site. I suspect it is a better known sauce,
given the name after one of the country?s many dukes!
Just for fun, I ran the Spanish language Huevos Gran Duque recipe
through the online translator! The resultis a bit bizarre, and not
something that can be easliy followed, as the translator could not
translate many Spanish words! (In fairness to the online translator,
Castillian Spanish has a somewhat different vocabulary and uses
different verb tenses, than American Spanish languages.) My own,
comprehensible translation follows, as well as a link to an English
language site that explains poaching in an easier to understand
presentation! Here are the interesting results from the translator:
Huevos Escalfados Gran Duque (Poached Eggs Grand Duke)
Elaboration:
To put the water with the vinegar within a container to the fire.
Nothing of salt in this water, single is due to put the vinegar. The
salt goes in the lukewarm water, where we will introduce eggs to that
later this escalfados. When the water breaks to boil, to put the fire
to the minimum. It must be continuously in the point, while it boils
and that no. Tambíen is very important that the eggs are or cold and
fresh, since if clear it does not surround them or. Now we take an
egg and we cracked it, *in a subject of gossip. With care, deslízalo
within a small saucepan of salsear or serving the soup, that you will
have so put in the water with vinegar and as it shows the photo of
above. In the kitchen we directly do it without small saucepan, but
it requires certain ability. I recommend to you that you practice
thus, and the egg by all the water will not scatter to you. Déjalo in
the water about 2 or 3 minutes, always below the boiling point. His
they are really 75ºC. The clear one (albumen) begins to materialize
to 65ºC. Spent east time, to retire it of this water and sumérgelos
in the water with salt. Thus what we do is to cut the baking
radically. Now and with the help of a finishing nail, acquittal the
flashes that could have been. It must of quedarte redondito and
smooth. Already single you have left to decide whereupon you are
going them to accompany. There are very many prescriptions, for
example: to the Borgoñesa, Castilian, Coclette, to the Danish, the
florentina, Great Duke, Mornay, with Marrow, Orleans, to Reina,
Villeroy, etc. And of course they are the Benedictine ones: In this
way to do them he is the following one, appear eggs escalfados, on a
bed (it bases) of lascas of cooked codfish, with trufas itched or in
you laminate and covered with a Mornay sauce (there is one that makes
a cream single of cream). Elaboration: You do a white sauce with
mantequilla, the flour and milk. Sazónala with salt, pepper and
moscada nut. Añádele the cream with the beaten egg yolk. Now it
incorporates the cheese and by I complete the mounted cream. It
covers with this sauce the egg (the eggs) and ponlo to gratinar during
2 or 3 minutes. Nothing else retíralos of the gratinador, they must
eat. Good spirit and to see if it leaves to you.
*I?d love to learn how to crack an egg in a subject of gossip! :-)
To use the online translator, go to Google?s home page:
www.google.com and select ?Language Tools? You?ll see you can type
or paste in text in the ?Translate Text ?, or a web address in the
?Translate a Web Page? box, select the language you wish to translate
from and to, and click ?Translate?. The translation, as you can see,
is often as difficult to understand as the original foreign language!
Here is my own translation:
Poached Eggs Gran Duque
Ingredients for 6 people:
6 eggs( Recipe states to have enough eggs for the number of people to be served)
4 cups water (recipe calls for 1 liter; since it is not critical to
have exactness in this part of the recipe, I have converted the
metrics into easily followed measures)
3 Tablespoons vinegar
4 cups lightly salted water
For Mornay Sauce:
5 teaspoons butter
2 Tablespoons flour
2 cups milk
salt, pepper, nutmeg powder or grated nutmeg
1 egg yolk
½ cup cream
1 oz. grated parmesan cheese
2 Tablespoons whipped cream
Place a sauce pan with the water and vinegar on the stove. (No salt at
this point). The salt will go in the warm water where we will place
the eggs, before poaching.
When the water begins to boil, turn the burner to low heat. Ideally,
you want the water to be at ?almost boiling? point. It?s imperative
that the eggs be very fresh and cold! If not, the egg white will not
surround the yolk in the proper shape. Select the first egg, and crack
it, into a small custard dish. Very carefully slide the egg(s) into
the smaller pan, that is already submerged in the larger pan. See
picture on web site. (Note: this recipe is from a cooking school, and
utilizes a special pan, that holds one egg, intended for poaching). In
the cooking school, we skip the small pan, and slide the eggs directly
into the water, however, this requires a lot of practice! We recommend
tha tyou practice a few times.
Leave the egg(s) in the water for 2-3 minutes, always keeping the
water at the ? just boiling point? : 167 degrees F or 75C. The egg
white will begin to harden at 147 F or 65C.
At this point, take the eggs out of the water and submerge them in a
bowl of warm salted water. This will quickly halt the cooking process.
The eggs should be round and smooth. Now, all you need to do is decide
which sauce you would like to use! There are many sauce recipes to
choose from, such as Sauce a la Borgoñesa, Castellana, Coclette, a la
Danesa, a la Florentina, Gran Duque, Mornay, Tuétano, Orleáns, a la
Reina, Villeroy, etc.
Here is a link to an English language site with a recipe for Mornay
Sauce, with US friendly measurements!
http://southernfood.about.com/library/news/bln556.htm
As I am not very familiar myself with poaching eggs, I?ve provided you
with a link to a site that explains several poaching techniques,
including how to prepare the eggs in advance!
http://www.sallys-place.com/food/columns/corn/poached_eggs.htm
Here is a metric to US cooking conversion chart, should you find other
European recipes:
http://pages.zdnet.com/shenachi/shenanchieskitchen/conversions.htm#metric%20to%20u.s.
I do not believe the Mornay sauce above is the sauce used for Huevos
Gran Duque. According to some of the history I cam across, I believe
this is the correct recipe:
This sauce is called ?Salsa Mayonesa? in Spain, but it in no way
resembles the thick viscous jarred mayonnaise we use in the US.
?Salsa Mayonesa?
3 very fresh egg yolks
2 cups olive oil (any low acid oil will work)
juice of ½ lemon
Salt, and pepper
Have all ingredients at room temperature
In a medium sized bowl, beat the egg yolks together, until they are
well blended. Pour in the oil, a small stream at a time, and beat well
after each addition, till you see the volume of the mixture
increasing. Finally, add the salt and pepper, beating well. Add the
lemon juice, a bit at a time, and beat well after each addition. (You
may substitute vinegar fir the lemon juice if you prefer) Keep
beating, as you want the sauce to be light an airy as possible. Use a
fork or a wire whisk to incorporate plenty of air. Serve over poached
eggs.
http://www.pasqualinonet.com.ar/las_salsas.htm
According to the above site, this sauce was a casualty of history!
During the 7 Year War (1756-1763), the French were natural enemies of
the English, in that era. Under the order of the Duke of Richelieu,the
French attacked and easily captured the Fort of St. Phillip, with few
casualties, in Mahon, which was the capitol of the Island of Menorca.
To celebrate the victory, the Duke threw a huge feast.(It seems the
Duke had an odd habit of inviting his guests to dine in the nude) It
is said that the Duke?s chef was unable to obtain the ingredients for
his usual sauces, and improvised, using olive oil and eggs. The sauce
was a huge success, and in honor of the victory, the sauce became
known as Mahonnaise, which in Castillian Spanish became Mayonesa.
http://www.pasqualinonet.com.ar/las_salsas.htm
I felt quite confident that this is indeed ths correct sauce,when I
took one more look and found this in a search:
?... fue celebrada con un gran banquete ofrecido por el Duque. ...
chef de campaña preparando
una salsa de crema y huevo ... una nueva salsa con aceite de oliva y huevos. ... "
www.pasqualinonet.com.ar/las_salsas.htm - 61k - Cached - Similar pages ?
://www.google.com/search?hl=en&lr=&ie=UTF-8&safe=active&c2coff=1&q=duque+crema+huevos
The above site no longer contains any content about the sauce, but the
blurb appears in the Google search. It says
"...was celebrated with a large banquet, put on by the Duke...the
party chef while preparing a sauce of eggs and cream...a new sauce
made from olive oil and eggs..."
How Stuff Works also has a similar short history on their web site:
?History of Mayo
Mayonnaise was invented in 1756 by the French chef of the Duc de
Richelieu. After the Duc beat the British at Port Mahon, his chef
created a victory feast that was to include a sauce made of cream and
eggs. Realizing that there was no cream in the kitchen, the chef
substituted olive oil for the cream and a new culinary creation was
born. The chef named the new sauce "Mahonnaise" in honor of the Duc's
victory.?
http://home.howstuffworks.com/question617.htm
Another sauce, similar, and also mentioned on the same sites as Heuvos
Gran Duque is Salsa Aioli.
The site says, in my own translation, that if mayonnaise is the
mother sauce, then aioli sauce can be called the father. The sauce has
roots in the Roman Empire, and being adapted as it passed through
France, into Spain. In ancient times, onions were said to have
curative powers! One of the easiest ways to enjoy onions, is to mix
chopped onions with oil and other ingredients such as almonds,
aromatic herbs, creams, cheeses and eggs, served on pasta. The sauce
was adapted as it traveled to accommodate locally found foods.
Recipe for Salsa Aioli:
8-10 cloves of garlic
2 fresh egg yolks
½ teaspoon of salt
1 ¼ cups olive oil
juice of ½ lemon
Warm water as needed
In a deep bowl, mash the garlic cloves into a paste, then mix with the
egg yolks and salt, mixin well. Add the oil, drop by drop, beating all
the while. Next add the lemon juice, drop by drop, along with drops of
the warm water, until the sauce is the desired consistency, which
should be creamy smooth.
Serve over poached eggs.
Another sauce seen in conjunction with Huevos Gran Duque:
Wine Sauce for Poached Eggs
¾ bottle red wine
2 medium onions, chopped
2 carrots
4 garlic cloves, crushed
1 leek, the white part only
Aromatic herbs
1 laurel leaf
Pinch of thyme
1 teaspoon sugar
3 tablespoons congnac
1 tablesppon butter
1 tablespoon flour
salt and pepper
4 poached eggs
4 slices of toast
Place the wine and chopped onion, the crushed garlic cloves, carrots,
the herbs, the leek, laurel, sugar, salt and pepper in a pot, and let
simmer for 15 minutes. Strain the liquid and it more than 6 cups are
left, reduce the liquid by further simmering until you have 6 cups.
Heat the cognac, and sprinkle the cognac over the hot wine mixture.
Work the butter into the flour, to make a paste, and ad it, little by
little to the liquid mixture, mixing as you go. Boil for three minutes
and add salt and pepper to taste.
Place the poached eggs on the toast, and cover with sauce.
http://usuarios.lycos.es/labocha/cocina/huevos.htm#Huevos%20escalfados%20en%20salsa%20de%20vino
The final sauce, Bechamel, has also been mentioned on sites that
mention Huevos Gran Duque. Here is a recipe for Bechamel Sauce
4 tablespoons Butter (1/2 stick)
4 tablespoons Flour
1 3/4 cups Milk (room temperature)
3/4 teaspoon Salt
1/4 teaspoon Pepper
1/8 teaspoon Cayenne pepper
1/2 cup grated Parmesan cheese
Directions
In a medium sauce pan, melt butter (or margarine), over moderate-low heat.
Stir in flour and cook 1 minute,
Whisk in milk.
Increase heat to moderate-high and cook - whisking constantly until
mixture comes to a boil and thickens.
Remove from heat and stir in seasonings and cheese.
Cover and refrigerate.
http://www.chilipaper.com/FRecipes/Fsides/Fveggies/bechamel_sauce.htm
I have e-mailed two restaurants in Spain, hoping they might send me a
recipe for Huevos Gran Duque, and if not, at least the ingredients so
I could find. Neither of them has responded! Should they do so
(doubtful) I will post the response for you.
Other Poached Egg recipes:
This one sounds good:
EGGS POACHED IN SOUR CREAM
1 tbsp. butter
1/2 tbsp. flour
1 1/2 c. sour cream
Salt, pepper & paprika to taste
6 eggs
6 slices toast
In skillet melt butter and stir in flour. Add sour cream and stir
continuously until cream mixture bubbles. Drop eggs from shell into
cream. Reduce heat to simmer. Cover eggs. Cook until whites of egg are
firm. Place egg on toast to serve and spoon sauce over egg. Serves 6.
http://www.cooks.com/rec/doc/0,1926,156181-251193,00.html
List of Poached Egg recipes
http://www.freerecipe.org/Breakfast/Eggs_and_Omelets/Poached_Eggs/
In the words of the online translator ?Good spirit and to see if it leaves to you?
I hope my answer includes the recipe you seek. You may well enjoy
trying all the sauces, that is, if you don?t need to watch your
cholesterol!
If any part of my answer is unclear, please utilize the Answer
Clarification button, before rating. This will enable me to assist you
further, if possible!
Regards,
crabcakes
Search Terms
Huevos Gran Duque
huevos escalfados gran duque
gran duque españa huevos
recetas huevos gran duque
recetas huevos escalfados
recetas huevos
